Sweet Corn and Tomato Flatbread
This Sweet Corn and Tomato flatbread was inspired at a restaurant my husband and I enjoy occasionally. It’s called Harvest and we ordered the sweet corn and tomato flatbread. It was delicious and I wanted to see if I could duplicate the flatbread at home. The ingredients where pretty simple so I just swapped out a couple of things like replacing the lemon oil with fresh lemon juice. It turned out delicious.
Quick Tip: The menu listed the ingredients and I took a guess on how to create my own version. It started out as a vegan option on the menu so that made it even easier to recreate😃.
To make the recipe simpler, I used frozen corn instead of fresh corn and tomatoes that were on hand. I love fresh corn but it’s not always accessible year round so this was an easy way to create the flatbread using frozen corn. I like simple!Â
Ingredients for the Sweet Corn and Tomato Flatbread
What Type of Flatbread?
You can use your favorite flatbread or pizza crust of choice. I found the whole wheat flatbread by Damascus Bakeries, called Baked Sense, at Costco. This whole wheat flatbread has 7 grams of fiber and 10 grams protein. This recipe is flexible, if you find a gluten free one you like that works too.
Ingredients for the Sweet Corn and Tomato Flatbread
- Frozen corn (can substitute fresh corn)
- Freshly Diced Tomatoes (Use your favorite tomatoes, vine tomatoes, heirloom, or cherry tomatoes)
- Fresh Basil
- Arugula (can substitute spinach, kale or green of choice)
- Fresh Lemon Juice
- Salt and Pepper to taste
- Flat Bread or Pizza Crust (can use gluten free bread or pizza crust)
Sweet Corn and Tomato Flatbread
How to make the Sweet Corn Puree for the Flatbread?
One ingredient, frozen corn plus a little bit of water. You could also use an unsweetened dairy free milk for a creamy texture.
Add in 1 cup of frozen corn into the food processor with the S blade and blend for a couple of seconds. Add in a 1/4 cup of water to help blend the corn into a smooth puree. You may add in additional water if necessary. You don’t want it to become too liquidity. The texture should be close to baby food.
Side Note: You can also use fresh cooked corn to make the puree, especially in the summer time. Also, you can freeze any remaining corn puree.
Sweet Corn and Tomato Flatbread
Let’s Assemble the Flatbread!
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Prep your corn puree and chop the veggies and greens.
- To the flatbread apply a thin layer of corn puree. And sprinkle on corn, tomatoes, arugula and basil. Squeeze lemon juice over the flatbread. About 1/2 tbsp over each piece.
- Salt and pepper to taste.
- Bake in the oven for about 15-20 minutes until the bread browns.
Ingredients
- 2 flatbreads or one pizza crust
- 1 1/2 cup frozen corn save 1/2 cup for the flat bread topping
- 1/4-1/2 cup water
- 1 cup fresh diced tomatoes tomatoes on the vine, heirloom, cherry tomatoes
- 1/2 cup arugula, chopped
- 1/4 cup fresh basil, thinly slices
- 1 tbsp fresh lemon juice
- salt and pepper to taste optional
Instructions
- Preheat oben to 400 degrees and line a baking sheet with parchment paper or a silicone sheet.
Sweet Corn Puree
- Add one cup of frozen corn to the food processor with and S blade. (Save the remaing corn for the flatbread toppings.) Pulse for a couple of 5-6 seconds to blend
- Add in 1/4 cup of water or nondairy milk to create a creamy texture and blend. Scrap the sides of the food processor to help blend the puree. Add in a additional liquid to helpd create the puree if neccessary. You want a thick texture like baby food.
- Set aside to make the flat bread.
Sweet Corn and Tomato Flatbread Assembly
- Take the flatbread and spread a thin layer of the sweet corn puree.
- Sprinkle on a thin layer of the chopped arugulas, tomatoes, corn and basil. Squeeze lemon juice over the flatbread. About 1/2 tbsp over each piece.
- Salt and pepper to taste.
- Add the flatbread to the bakong and bake in the oven 15-20 minutes.
Notes
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